Category Archives: Foods

Vietnamese cuisine is famous for complexity of flavor; the classic dish of thịt kho (braised caramelized meat ) is a perfect example of this concept, manifesting the balanced blend of sweet and salty… yum! There are a number of variations of thịt kho – all are absolutely delicious – with differences in cut of meat, cooking method, saltiness, amount of sauce, etc. In addition, every home cook develops her or his own style, technique, and taste preferences too! In this post we’d like to share with you one absolutely mouth-watering version of thịt kho that Continue reading Thịt Kho Tiêu (Braised Caramelized Pork)→

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Last weekend we hosted a party to welcome in the Lunar New Year (Việt New Year = Tết; Chinese New Year = 新年)! We made bánh giầy and they turned out beautifully. We want to share the recipe with you! You will see that the ingredients are few (things you would find in any typical Việtkitchen), the process is straightforward, and these are easy-to-make.

Bánh giầy (pronounced “ban yay,” sometimes incorrectly written as “bánh dầy” or even “bánh dày”) is a yummy and simple Việt snack. It is a glutinous rice patty steamed on banana leaf, usually served sandwiched with giò lựa (also known as Continue reading Bánh Giầy (Steamed Glutinous Rice Cakes)→

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This will be our very last food box from our CSA here in New York City. As a grand finale, we have Jonagold apples, ramps (wild leeks), golden beets, Treviso radicchio, tatsoi (AKA spinach mustard or rosette bok choy), purple top white globe turnips, and chef potatoes.

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This week’s box is the heaviest yet: red potatoes, red chard, leeks, celery root, eggplant, Gala apples, and baby arugula. We have never seen or heard of celery root before so it will be interesting to figure out what to do with it! Supposedly the flavor is a cross between celery and parsley and can be used in soups and mashes. Continue reading This Week’s CSA: 3/24/16→

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This week we have spring garlic, Fuji apples, Little Gem lettuce, medium green peppers, parsnips, and grape tomatoes. As with last week, the local farm produce is supplemented with produce grown in Florida since not much is growing here yet, though it is starting to get warmer! You may remember that green garlic was in one of our first CSA boxes last year. It is not-quite-ripe garlic with a stalk that is also edible and a bulb that does not need to be peeled. It’s like a cross between garlic and scallion. Can’t wait to try it! Continue reading This Week’s CSA: 3/17/16→

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Very little produce is harvested during the winter until April (mesclun and parsnips are the earliest), so the contents of our colorful CSA box this week either comes from storage or from non-local farmers (i.e., Florida). Still delicious! We have cherry bomb peppers, French breakfast radishes, baby bok choi, Mutsu (AKA Crispin) apples, red onions, green peppers, lacinato (AKA black) kale, and orange carrots. These radishes are new to us! They are an heirloom variety that is sweet, mild, and can be eaten plain as a bite-sized snack. Continue reading This Week’s CSA: 3/10/16→

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This week’s CSA food box featured a vegetable that we had never seen or heard of before – Romanesco. It’s in the same family as broccoli and cauliflower, and you can definitely see the resemblance. Looking closer, you can see the fascinating fractal structure where the spirals are made up of smaller spirals which are themselves made up of even smaller spirals. Continue reading CSA Highlight: Romanesco→